Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1-1/4 cups sugar

  3. 3 eggs

  4. 1 teaspoon vanilla extract

  5. 1/2 teaspoon almond extract

  6. 3-1/2 cups all-purpose flour

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon salt ICING:

  9. 2 cups confectioners' sugar

  10. 1 tablespoon meringue powder

  11. 1/4 cup warm water

  12. 1/2 teaspoon almond extract Yellow and brown paste food coloring

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-in. x 1-in. banana- or crescent-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. For icing, sift confectioners' sugar and meringue powder into a small bowl. Add water and extract; beat on low speed until blended. Beat on high for 4-5 minutes or until stiff peaks form. Tint 3 tablespoons icing brown. Keep unused icing covered at all times with a damp cloth. Place brown icing in a pastry bag. Using a #3 round pastry tip, pipe the outline and stems of the banana. Tint remaining icing with yellow food coloring. Add water, a few drops at a time, until mixture is thin enough to flow smoothly. Fill in the center space of each cookie, allowing the icing to spread to the outline. Let dry overnight. Store in airtight containers. Yield: about 3 dozen.


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